Chili and Cornbread Bowl For My Clients | Full Recipe | Private Chef | Personal Chef |
This easy chili recipe is sure to warm you up and put a smile on your face. This quick and simple recipe is perfect for any occasion????
Ingredients:
1.5 pounds Ground Beef (or Ground Turkey)
1 Medium Yellow Onion, diced
3 tsp Garlic, minced
1 tbsp Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 tbsp Chili Powder
1 1/2 tsp Ground Cumin
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp White Sugar
1 16oz. can Dark Red Kidney Beans
1 28 oz. can Diced Tomatoes
1 28 oz. can Crushed Tomatoes
2 tbsp Tomato Paste
32 oz. Beef Stock
1 box Jiffy Cornbread
1 Egg
1/3 cup Milk
1/4 cup of Sour Cream
1 tsp Honey
1 Jalapeños, diced (optional)
1/3 cup Cheddar Cheese, shredded
1 tsp Sour Cream
Green Onion, sliced
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BROCCOLI CHEDDAR SOUP (In A Homemade Bread Bowl!)
To get $5 off your own personalized Magic Spoon variety pack and get a head start on your health and fitness resolutions, click this link: and use code BRIANLAGERSTROM at checkout. Soup served in bread bowls was so hot in the 90s. My take? Relax, it’s just a fun and efficient (albeit kind of silly) way to eat soup. I mean, you can eat the bowl, you guys.
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????MY GEAR:
METAL PIZZA PEEL:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
KITCHEN AID MIXER:
9 FILET KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
FOIL BREAD LID:
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RECIPE:
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BREAD BOWL:
▪360g or 1 1/2c warm water (86F/30C)
▪3g or 1tsp instant yeast
▪15g or 1Tbsp white distilled vinegar
▪110g ripe poolish (Stir together 55g or 1/4c warm water, small pinch instant yeast, 55g or 1/2c bread flour, cover and allow to rise at room temp for 12-24hrs)
▪550g or 4 3/8c bread flour
▪11g or 2tsp salt
Add ingredients including all of the poolish to a bowl and stir to combine until a clump has formed. Continue to mix with a very wet hand until fully combined and no longer clumpy. To us a stand mixer instead, just mix to combine.
Cover and allow to rise for 30min. Conduct strength building folds (stretch and folds and slap and folds) as shown @1:45. Cover and ferment for another 30min. Repeat the stretch and folds/slap and folds. Cover and ferment for 1 hour.
Flip floured dough onto floured work surface then divide dough into 4 even (250ish grams) pieces. To shape degas, then follow shaping instructions as shown @2:58. Place shaped balls onto parchment and proof covered at room temp on a non-stone or steel surface for 60-90min.
Split parchment onto 4 quadrants so that each dough ball is on it’s own small piece of parchment. Mist with water then score the top of each dough ball.
Transfer dough balls onto preheated pizza stone, spritz with water again, cover, and bake at 460F/240C for 15min.
After 15min CAREFULLY remove lid (escaping steam will be v hot). Rotate loaves and spread apart. Continue baking for 20min.
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SOUP
▪350g or 1 large white onion, small diced
▪125g or 1 small bulb fennel, small diced
▪20g or 6 cloves garlic, minced
▪125g or 1 large carrot, medium diced
▪250g or 2 small yukon gold potatoes, medium diced
▪375-400g or 3-4 small heads broccoli, medium diced
▪75g or 1/3c olive oil
▪Salt
▪50g or 1/3c flour (gluten free flour works too)
▪1500g or 6 C. chicken stock
▪250g or 1c heavy cream
▪225g or about 1 3/4c - 1 7/8c cheddar cheese (shredded)
Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6-8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min.
When veggies are tender, but not mushy, reduce heat to low. Scoop about 3-4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two.
Garnish with black pepper and an additional pinch of shredded cheese!
#broccolicheddar #breadbowl #broccolicheddarsoup
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How To Make Beef and Sausage Chili in a Bread Bowl
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COOK WITH ME | CROCKPOT CHILI BREAD BOWL RECIPE | NOREEN'S KITCHEN COLLAB | PHILLIPS FamBam
We are so excited to bring you an awesome collab with one of our Favorite and most respected YouTube Friend, Noreen with NOREEN'S KITCHEN. We feel so privileged to have been able to work with Noreen this past week.
We bring you today one of TINA'S #AWESOME recipes. This is her very own CROCKPOT CHILI BREAD BOWL. SOOOO GOOD! Come along as we show you this easy peasy lemon squeezy crockpot meal that you can do any day of the week. Pop the chili in the crockpot in the morning and by late afternoon BAM you are ready to serve.
As soon as you are done don't forget to swing by Noreen's Kitchen to watch her amazing meal that she contributed to this collaboration.
Noreen's Kitchen :
How to Make Homemade Bread Bowls
Make beautiful golden brown and crusty yet soft homemade bread bowls. It's surprisingly easy. There's no better way to eat soup!
Visit for a printable version of the recipe.
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How To Make A Chili Dip Bread Bowl Recipe By Alvin • Tasty
Have your dip and eat the bowl too! Learn how to make Alvi's chili dip bread bowl for a delicious meal!
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